Stuffed pork fillet with morel cream sauce

Ingredients for 4 servings:

• ½ roll from the day before
• some milk
• 1 onion(s)
• 1 garlic clove(s)
• some oil for frying
• 1 bunch of parsley
• 300 g meatloaf
• 1 egg(s)
• salt and pepper
• Paprika powder
• 1 pork fillet(s)
• 1 handful of leaf spinach
• salt and pepper
• some oil for frying
• 20 g morels, dried
• 1 shallot(s)
• some oil for steaming
• 100 ml white wine
• 100 ml vegetable stock
• 1 tsp cornstarch
• 100 ml cream
• salt and pepper
• Paprika powder
• 1 tbsp lemon juice

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 3 hours 35 minutes

For the filling, dice the bread roll and soak it in milk. Finely chop the onion and garlic and sauté in a pan with oil. Chop the parsley and add it to the pan briefly. Set the pan aside to cool. Squeeze out the liquid from the bread roll, place it in a bowl with the meatloaf and egg, and mix with a hand mixer until smooth. Add the sautéed onion and mix gently. Make sure the onions are not crushed. Season the mixture with salt, pepper, and paprika. Cut a 1-cm-thick round cut into the fillet. Cover the meat with cling film and pound it evenly. Season both sides with salt and pepper. Briefly blanch the spinach and pat dry with a kitchen towel. Layer the fillet twice with the leaf spinach and spread the stuffing about 1/2 cm thick. Use cling film to lightly wrap the fillet into a roulade. Seal the ends of the foil and wrap the meat in aluminum foil. Heat a water bath to approximately 65°C and cook the fillet for 80 minutes. I do it sous vide. Then briefly sear the fillet on all sides. For the morel sauce, wash the morels and soak them in approximately 150 ml of lukewarm water for 1 1/2 hours. Strain and reserve the soaking water. Finely chop the shallot, slice the morels into rings, and sauté both. Add the white wine and reduce slightly, then add the vegetable stock and 100 ml of the soaking water. Reduce the sauce by half. Mix the cornstarch with a little water and stir in with the cream. Season the sauce with salt, pepper, paprika, and lemon juice.